DIVIDE dough into 4 equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large baking sheet. Use handle of wooden spoon or fingers to make 1/2-inch-wide and 1/2-inch-deep depression down center of each log. Beat reserved egg white with fork; brush over dough. Sprinkle with nuts. Fill depressions with jam.

Kraft Kitchens Tips

Substitute

Prepare using your favorite flavor of jam or preserves.

Note

Butter is the preferred choice in this recipe for true buttery flavor, but you can also prepare the recipe with margarine. Stock up when butter is on sale and freeze it in its original carton placed in a freezer-weight resealable plastic bag for up to 4 months.

I loved these cookies and, for the first time in 42 years of marriage, my husband decided to help. I made the dough and found it to be quite sticky and he said he would shape the cookies. He did and he then finished the whole recipe except for the jam filling. Even more to my amazement, he took most of the cookies to the fire department where he is a volunteer and they loved them but didn't believe he made them. We will make them again.

a cook

posted:

11/6/2007

I really loved this recipe, and whoever tasted it liked it too, I will make it again and again.
thank you very much for your tasty receipes.

a cook

posted:

11/4/2007

I had a difficult time with this recipe. It was so sticky that I added 1/3 c of flour to the dough. It was still sticky so I floured my hands, and the rolling board. The clean-up was hugamungous. I think the word "Easy" is a misnomer. I like the idea of chilling the dough before rolling it. But, since the taste didn't equal the work; I probably won't make it again.

2tired2go21

posted:

11/1/2007

What a fun recipe to make with my niece and nephew...we had apricot, strawberry, raspberry and blackberry cookies. We packed them up and sent some to family serving their church.

Noodle2820

posted:

11/1/2007

I made these for a Christmas Cookie Exchange at my Church and they were a Huge HIT. Everyone was asking for the recipe, and they were very easy to make. I even let my four year old help add the Raspberry jam, and the Strawberry jam (I doubled the recipe). I also made a drizzle out of the powdered sugar to make a zig-zag pattern across the tops of the cookies, they looked Great! and Tasted Wonderful.

mclindanm

posted:

11/1/2007

A few techniques I used made it easier: chilled the dough in the frig approx 1 hr (this enabled better forming of the 'logs'; m'waved the seedless preserves to liquify, which made it easier to put it in the channels; and sprinkled the chopped walnuts AFTER putting in the preserves.